is the quarterly magazine for FCSI members*. It provides authoritative insight, opinion and intelligence to help foodservice professionals keep in touch with the things that matter. Featuring case study interviews with consultants and their clients at the cutting-edge of the industry, the magazine is circulated each quarter to FCSI members across the world.* Foodservice Consultant has replaced The Consultant and The Americas Quarterly

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG AMERICAS EDITION

FIRST CLASS School kitchen design focus: part two BRING THE HEAT Pizza ovens and fryers MIND THE STORE The threat supermarkets pose to restaurants GET REAL Certifi ed healthy food

Tour de force

Tour de force

Tour

MAGAZINE OF THE YEAR

HOW GLOBETROTTING CHEFS ARE CHANGING

WORLD CUISINE

Cover ; FCSI - The Americas Issue 12 (Q4) ; FSCI 1 05/10/2015 16:52

Why you need to reach out to FCSI membersFounded in 1955, Foodservice Consultants Society International (FCSI) is a global leader in foodservice and hospitality consulting. It provides guidance and support to its worldwide membership of over 1,500, working in over 50 countries.

FCSI aims to promote professionalism in the foodservice and hospitality industry by engaging with its members on a regular basis, offering advice and giving them access and insight into the latest news, views and developments that are shaping a fast-moving sector.

FCSI members are recognised as industry experts, providing specialised knowledge and guidance to their clients based on the latest trends, standards and innovations. They offer a wide range of consulting services to clients across the foodservice and hospitality sector, helping them to achieve lasting excellence in their endeavours.

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG ASIA PACIFIC EDITION

NUTRITION MISSION Tackling obesity in China BRIGADE OF CHEFS Antonio Escalante, Lennox Hastie, Jean-Michel Lorain and Guy Savoy BRING THE HEAT Pizza ovens and fryers evolve

East eats westOVERSEAS CHAINS SET UP IN CHINA

MAGAZINE OF THE YEAR

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LEGISLATION VS CREATIVITY The EU and food allergens HIGH STEAKS London's steak wars OUT OF AFRICA Opportunity in the Tripartite Free Trade Area SPIN CONTROL On premises laundry

Modernity meets tradition at Restaurant Guy Savoy - Monnaie de Paris

— PARIS, FRANCE —

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG EAME EDITION

MAGAZINE OF THE YEAR

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BOXING CLEVER

Consultants already have many tools they can use to help their clients. However, Ken Schwartz FCSI argues that thinking outside the box is sometimes the most creative way to come up with the best solution

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ContentThe editorial content in Foodservice Consultant will appeal to the broadest range of FCSI members worldwide. Every quarter the magazine is distributed to all FCSI members, plus a wider audience of senior decision-makers in the foodservice and hospitality industry.

Regular sections in the magazine include:

The intelligence offers the latest news, reviews, opinion, insight and innovation from across each FCSI region.

Features covers a wide breadth of topics, including Interviews with leading figures from the foodservice profession on subjects ranging from high-tech equipment specifications and feature design to campaigning issues like nutrition and sustainability.

Briefing is the section where detailed technical and regulatory issues are covered across the Americas, Asia Pacific and Europe, Africa and Middle East regions.

Regional editionsEach quarterly edition appears in three different versions designed to showcase the following regions:

The Americas Asia Pacific Europe, Africa and Middle East

This format ensures that content is sharply targeted to each regional audience. Content includes detailed data on key trends in each region, as well as profiles of leading companies.

Foodservice Consultant offers advertisers the opportunity to reach and engage with an influential audience on a regional and global level across print and digital platforms.

Editorial calendarQ1 2016 (February) issueFeatures: 2016 food trends; Country focus: Chile; Russian cuisine; The Paris Bistronomie scene; Asia’s trailblazing restaurants; Kitchen confidential: the secret chef; The evolution of Michelin; Costa Rica: sustainable tourism and the eco-tourism market; Permanent pop-ups; New concept restaurants; 3D printing and food; Tim Smallwood FFCSI on Design; Titans of industry: Steve Maahs of Alto-Shaam; Thomas Ricca FFCSi on his career in consultancy; Gareth Sefton FCSI looks to the future; Digital dining; Student meals; Catering for the tech sector; Expats food delivery in ChinaProject profiles: Salem Hospital, Oregon; Chicago University; Bennelong at Sydney Opera House; Chef Interviews: Grant Achatz; Susur Lee; Hajime Yoneda; Peter Gilmore; Hélène Darroze; Diego Guerrero; Vladimir MukhinInnovation: Commercial kitchen cleaning; Food safetyEvents: Gulfood 2016 preview; FCSI The Americas 2016 Conference preview; Hotelex 2016 preview

Q2 2016 (May) issueFeatures: The San Antonio food scene; Country focus: Mexico; Titans of industry: Georg Weber, CEO of MKN; Brian Sill FFCSI reflects on his career; EPIC, Wisonsin; Andreas Caminada; Controlling food costs and maximising ROI

Q3 2016 (August) issueTBC

Q4 2016 (October) issueTBC

All editorial and contributors are subject to change

CONTENTS5

1234 2015

For more go to foodserviceconsultant.org

FOODSERVICE CONSULTANTASIA PACIFIC EDITIONMAGAZINE

OF THE YEAR

NEWS & VIEWS 3 WELCOMEFrom your president and your regional chair

6 ONLINE ROUND-UPAccess further content from the Foodservice Consultant website

8 AROUND THE WORLDThe latest global construction projects

10 THE INTELLIGENCE: ASIA PACIFICNews, insight, opinion, reviews and innovation from the industry, including why Filipino cuisine is sizzling, some Bollywood flavour, and a round-up from HOFEX

20 28

“I want to bring back culture through the

experience of food. Food is

so much about culture”

Vicky Lau

22

FEATURES

>

20 THE BIG PICTURE The stunning new mixed-use creative complex at Dali Creative Area in Yunnan Province, China

22 LETTER OF THE LAU Award-winning Hong Kong chef Vicky Lau on how she uses her food as a means of communication to tell stories, as well as showcase her beautifully designed dishes

28 DELICIOUS AND DARING Try a taste of Peruvian cuisine; it’s sweeping around the world. We meet the chefs who are determined to prove it’s more than a trend

32 TITANS OF INDUSTRY Meet Claude Theisen and Eva-Marie Fox, the brother and sister team behind global family firm T&S Brass, manufacturers of quality faucets and fittings for the international foodservice industry

40 THE FCSI INTERVIEWThe recently retired Bill Eaton FFCSI, a founding judge at The NRA Show’s Kitchen Innovation (KI) awards, looks back fondly on his 45 years in the business with Cini-Little

44 A VERY GOOD MORNING TO YOUJackie Mitchell speaks to FCSI consultants, operators and industry experts to discuss the importance and relevance of breakfast for foodservice outlets around the world

48 TETSUYA WAKUDAThe celebrated Japanese chef talks about his life, career and what winning the Diner’s Club Lifetime Achievement Award earlier this year really meant to him

55 WASTE NOT, WANT NOTCutting waste can benefit the foodservice industry from both environmental and business perspectives

INNOVATION

59 BIM PRIMERConsultants Steve Carlson FCSI and Andrew Humble FCSI address the benefits of switching to the latest computer-aided design, BIM, and reflect on why it remains the future of the business

64 TIGHTEN UPThe risks of having lax security and the impact on your establishment

82

2016 supplement programmeQ1 2016: Titans of Industry roundtable*

At Host 2015 in Milan, Italy, the heads of the world’s largest foodservice equipment manufacturers, including the CEOs and chairs of Ali Group, Middleby, Electrolux and Manitowoc, will sit together for the first time to debate the future of the foodservice industry. All previous ‘Titans of Industry’ interviewees in Foodservice Consultant, the attendees will discuss the burning issues of the day: growth and M&A, sustainability, innovation and globalism. The result will be presented in a special print edition to accompany the Q1 2016 edition of the magazine.

Q2 2016: Kitchen organisation and efficiencyAn A-Z round-up of cutting-edge developments and space-saving innovation in the kitchen

Q3 2016: The future of kitchen designFrom AutoCAD to BIM and from 3D modelling to Revit, we explore the latest technology and thinking in kitchen design

Q4 2016: MAS (Management Advisory Services) An A-Z of the value and benefits MAS consultants can bring to foodservice operators globally

Supplement costs

1 x full page advert − $1,8001 x DPS advertorial − $,2,500This can include either a 2 page advertorial (DPS) or a single ad page (inside front cover or outside back cover).

Sponsorship of the supplement − $6,000This will include a DPS advertorial, single page ad and front cover branding.Will be sent out with ‘Supported by ….’ on the front cover.

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 2015 FOODSERVICECONSULTANT.ORG

COLD STORAGE INNOVATIONYOUR COMPLETE A-Z GUIDE, FROM AMBIENT TEMPERATURE TO ZERO, ON ALL THAT'S NEW IN EQUIPMENT ON THE COLD SIDE

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 2014 FOODSERVICECONSULTANT.ORG

COOKING INNOVATIONFROM APPETITE TO ZONE, THIS IS THE COMPLETE GUIDE TO THE LATEST DEVELOPMENTS IN COOKING AND OVEN TECHNOLOGY

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INNOVATI ONINNOVATI ONINNOVATI ON

6

The danger in talking about the science of dining – cooking equipment and its ever-evolving technology – is losing sight of the art of dining, which is fl avour. Top chef Marcus Samuelsson once said: “Since tru� e oil and caviar aren’t always in the budget, learning to tweak and enhance just a few ingredients

and fl avour combinations can help you transform those ordinary ingredients into the extraordinary.” Perhaps Bobby Flay summed it up best: “There are two things we know: Everybody has less time, and the general public is demanding better food – in terms of quality and fl avour.”

A is for appetite

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INNovatI oN

7

The amount of energy needed to cool or heat one pound of water by 1ºF. In North America, the heat value (energy content) of fuels is expressed in BTUs, and comes up when manufacturers discuss cooking. “I specified on a couple of projects an oven by Doyon (Baking Equipment Inc),” says Nahum Goldberg FCSI, senior associate with Cini-Little International, Inc. “It’s a deck oven and impinged-air oven. It makes nice pizzas. You put the pizza on perforated stainless-steel bases. The air coming through heats it up cooks a lot faster, so there is an energy saving.”

One thing that consultants have been paying attention to on combis is the use of filters, which are needed in order to ensure that the boiler doesn’t get “limed up.” The boiler units “create steam, and it’s injected into the cavity,” says Goldberg. “We pay attention to the connections on these

Many companies in the foodservice industry “have come to realise the importance of developing the tools and resources necessary to create more sustainable products, reduce energy and water usage, and to increase recycling and efficiency,” Rob Geile, director of consultant services at Hobart, recently told Foodservice Consultant. “In the United States, sustainability initiatives such as Energy Star and Leadership in Energy and Environmental Design (LEED) have had measurable impact in promoting these efforts.” Major consulting firms like Cini-Little have taken the lead in reducing water consumption, installing energy-efficient equipment, and implementing other innovative equipment and techniques. Among its recent LEED projects: the American Embassy in Sofia, Bulgaria, and the Lockheed Martin Center for Leadership Excellence in Bethesda, MD.

B is for BTU (British Thermal Unit)

C is for combi

E is for energy efficiency

D is for design

units, because there is always a cold tap-water connection and a regular filtered-water connection. You want to separate the cold water from the filtered water, that way you save filter changes and it’s smarter to do it that way. Not everybody is aware of this.”

“Energy efficiencies come most when the cooks turn stuff off when not in use,” says Greg Christian FCSI, the principal of Beyond Green Sustainable Food Partners based in Chicago, Illinois. “I call this ‘equipment on/off schedule’.

All the ‘energy efficient’ equipment does not matter if it’s on from the moment you open the kitchen doors till the time the last person leaves.

“Cooks do not think this way. They turn

everything on right away — and start running the water. The dishwasher is on – all day, all night. This is all crazy to me. Even if the kitchen is open 10 hours a day, the oven or fryer might be needed only three hours.”

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FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 2015 FOODSERVICECONSULTANT.ORG

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SUSTAINABILITYYOUR COMPLETE A-Z GUIDE, FROM ANTIBIOTIC-FREE FOOD TO ZERO WASTE, TO THE LATEST ISSUES SURROUNDING ENERGY EFFICIENCY

Cover ; FCSI: Sustainability supplement ; FSCI 1 21/04/2015 16:52

* Sponsorship of Titans roundtable available for non-competing brands. No advertising available. Further details probided on application.

In digital OnlineThe Foodservice Consultant website foodserviceconsultant.org features exclusive extra content only available online. The website also has Twitter, Facebook, LinkedIn, Google+ and other share functions, enabling members to engage immediately with Foodservice Consultant while on the go.

Digital editionFoodservice Consultant also has an accompanying interactive and downloadable digital version, sent to up to a further 40,000 recipients worldwide.

E-newsletterEach month an emailed newsletter featuring a round-up of stories is sent to up to 40,000 recipients.

AppFoodservice Consultant has a fully interactive magazine app, featuring intelligence and insight for foodservice professionals around the world.The app features: • ‘Find a member’ function so that FCSI consultants

can be located around the world• Enhanced Profile Function - Professional and Allied

members can showcase up to 10 projects/products on their own profile page. Simply select up to 10 of your best and most recent examples of work, upload a single image per project/product along with 300 words and then change and update as and when you wish. All information added to the portal will appear in the app instantly.

• Pages that are optimised for both horizontal and vertical views for tablet

• Day and night mode, allowing you to optimise your reader experience

• Searchable content• Picture slideshows and video content • Interactive and dynamic advertising opportunities

65%rate the user experience of the Foodservice Consultant app as excellent or very good

Reader Research A total of 250 readers of Foodservice Consultant took part in an online survey between October and November, 2015.

9k total readership of Foodservice Consultant

35 MINUTES the average time readers spend reading Foodservice Consultant

93% agree Foodservice Consultant is well written

87% view ‘products and innovation’ as important/ essential reading

76% consider Foodservice Consultant to be a valuable part of their membership

46% of readers have budgetary responsiblity. The average reader annual spend on foodservice equipment is $2.9m

49% have been influenced by Foodservice Consultant into making a buying decision

“IT CONNOTES GREAT PROFESSIONALISM. IT’S A GOOD REFLECTION FOR THE SOCIETY”

2/3 believe Foodservice Consultant is better than other magazines in the sector

3/4 receive the monthly Foodservice Consultant email newsletter and 78% rate it as very good or good

1/3visit the website at least once a month. Over 1/3 have downloaded the app

Foodservice Consultant readers are:

50% FCSI Professional members

16% FCSI Allied members

6% FCSI Affiliate members

28% Other global F&B professionals

“THE VIEW OF CONSULTING AND THE CONTENT IS VERY RELEVANT TO WHAT I DO. ALWAYS LOOKING FOR NEW EDUCATION AND LEARNING AND THE MAGAZINE PROVIDES IT”

Rates & deadlines Region Inside

frontInside Back

Outside back

Double page spread

Full page

1/2 page (h)

All regions 8,275 8,275 8,524 10,715 6,832 4,264

Americas 4,589 4,397 4,784 6,000 3,824 2,333

Asia pacific 4,010 3,772 4,100 5,140 3,233 2,000

EAME 4,010 3,772 4,100 5,140 3,233 2,000

Americas/Asia 6,556 6,286 6,826 8,240 5,464 3,332

Americas/EAME 6,556 6,286 6,826 8,240 5,464 3,332

Asia/EAME 6,556 6,286 6,826 8,240 5,464 3,332

Magazine* (USD)

Duration Rate

E-newsletter Sponsor 12 monthsSole sponsor of e-newsletter

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banner 12 months 21,000

Lead MPU 12 monthsSole lead MPU advertiser for 12 months

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Secondary MPU 12 monthsSole secondary MPU advertiser for 12 months

15,000

E-newsletter Sponsor per month 1 month 3,250

banner per month 1 month 2,500

Lead MPU per month 1 month 2,250

Secondary MPU per month 1 month 1,750

Duration Rate

Lead Banner 12 months 25,000

MPU 12 months 20,000

Lead Banner per month 1 month 3,000

MPU per month 1 month 2,500

App

$680* for media insertion into app*This is media cost only. POA for dynamic artwork to be created by Progressive Customer Publishing

Enhanced profile (Allied members)$1,000 annual charge

E-Newsletter

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*Discounts on volume booking (x2 = 5%, x4 = 12%). Positional guarantees for non-cover sites will incur a 10% loading. Advertorials and non-listed formats will be POA. Loose and bound-in inserts will be POA** Special discount for FCSI members, 16% off all above rates

Material deadlines

Q1 (February 2016)Copy due Jan 25

Q2 (May 2016)Copy due April 15

Q3 (August 2016)Copy due Jul 13

Q4 (October 2016)Copy due Sept 28

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KINDLE FIRE HD 7” ( 2ND GEN) 801 x 509 533 x 777

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Get involved Read, discuss, contribute

LEGISLATION VS CREATIVITY The EU and food allergens HIGH STEAKS London's steak wars OUT OF AFRICA Opportunity in the Tripartite Free Trade Area SPIN CONTROL On premises laundry

Modernity meets tradition at Restaurant Guy Savoy - Monnaie de Paris

— PARIS, FRANCE —

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG EAME EDITION

MAGAZINE OF THE YEAR

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LEGISLATION VS CREATIVITY The EU and food allergensOpportunity in the Tripartite Free Trade Area

Modernity meets tradition at Restaurant Guy Savoy - Monnaie de Paris

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL FOODSERVICECONSULTANT.ORG

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG ASIA PACIFIC EDITION

NUTRITION MISSION Tackling obesity in China BRIGADE OF CHEFS Antonio Escalante, Lennox Hastie, Jean-Michel Lorain and Guy Savoy BRING THE HEAT Pizza ovens and fryers evolve

East eats westOVERSEAS CHAINS SET UP IN CHINA

MAGAZINE OF THE YEAR

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Cover ; FCSI - Asia Pacific - Issue 12 (Q4) ; FSCI 1 29/09/2015 09:54

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL FOODSERVICECONSULTANT.ORG

NUTRITION MISSION Tackling obesity in ChinaLennox Hastie, Jean-Michel Lorain and Guy Savoy

East eats west East eats west East eats westOVERSEAS CHAINS SET UP IN CHINA

FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL 1234 2015 FOODSERVICECONSULTANT.ORG AMERICAS EDITION

FIRST CLASS School kitchen design focus: part two BRING THE HEAT Pizza ovens and fryers MIND THE STORE The threat supermarkets pose to restaurants GET REAL Certifi ed healthy food

Tour de force

Tour de force

Tour

MAGAZINE OF THE YEAR

HOW GLOBETROTTING CHEFS ARE CHANGING

WORLD CUISINE

Cover.indd 1 05/10/2015 16:16

HOUSE AD Q4.indd 4 05/10/2015 16:19

ContactAdvertisingStuart CharltonPublisherDirect: +44 (0)20 3096 2668stuart.charlton@progressivecp.com

EditorialMichael JonesEditorDirect: +44 (0)20 3096 2673michael.jones@progressivecp.com

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